"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Grilled Seafood Kabobs w/ Dill mayo Recipe

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This recipe for Grilled Seafood Kabobs w/ Dill mayo, by , is from Family & Friends Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy Deetz
Added: Saturday, November 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
12 wooden skewers, soaked in water 15-30 min.
6 medium shrimp
6 oz. ahi or yellow fin tuna
6 oz. salmon
6 oz. swordfish
6 large scallops
3 T. olive oil
salt , pepper
3 T dill

Fresh Dill Mayo
1 egg. yolk
1 tsp. dijon mustard
salt & pepper
1/2 c. salad oil
1 T fresh chopped dill

Directions:
Directions:
Peel & devein shrimp
Cut tuna, salmon, swordfish into 1 oz. chunks
Thread seafood using 2 skewers about 1/2" apart.
Scallops almost to each end & shrimp closer to middle.
Brush skewers w/ olive oil.
salt and pepper & sprinkle with dill weed.
Grill over high heat for 5 minutes on each side.
Serve hot.

Dill Mayo
Blend egg yolk, dijon, salt & pepper
Slowly whisk in oil - add slowly
stir in dill cover and refridgerate.

 

 

 

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